For the cake:
Preheat oven to 150d (fan). Line a 7" square baking tin with baking parchment.
Start by whisking eggs yolks, butter, honey, vanilla & lime until frothy and doubled in volume.
Add ground almonds, dessicated coconut & GF baking powder and fold in gently.
Next whisk the egg whites until they form stiff peaks.
Finally, fold the egg whites into the yolk mixture gradually. Adding them in 3 stages will make them a lot easier to incorporate into the mixture.
Once well combined, place the mixture in the prepared tin and bake for 20 minutes until cake is springy to touch, well risen & pale golden.
For the lime drizzle:
- 1 tbsp lime zest
- juice of 1 lime
- 1 tsp vanilla extract
- 1 tbsp Irish honey
- 1 tbsp unsweetened dessicated coconut
Add all the ingredients to a saucepan. Bring to a rolling boil until reduced and thickened to a syrupy consistency.
Drizzle over the hot cake.
Set aside to cool before cutting into squares.